Since high school I have always “given up” something for Lent. I don't do it for religious reasons, but for Me reasons.
In years past it has either been meat, which basically means I was a vegan for 40 days.. and that was do-able. It has been been wine… which was really boring. Internet shopping, Facebook, swearing, and one year was “giving up, giving up on things.”
This year, and I have done this before, I am giving up Sugar and Flour… Wheat flour. I have been hitting the desserts a little too hard lately, and I love them, but I also cant be trusted with them alone. The older I become the more I see the affects of going buck-wild on these delicious desserts, so I am taking a break.
But before I do…. There was one thing I have been wanting to play around with.
My friend Allison Dake of Brown Egg Bakery ,who is an incredible cake baker and designer here in Oklahoma City, makes an incredible Mexican Chocolate Cake. I wanted those flavors in pudding form. So before I pack up the sugar and bag up the King Arthur flour, I wanted to formulate the ingredients in my head and make them “real”. And Oh….my….Sugariness…. it is wonderful. Too good not to share and definitely going down in the recipe section of my cookbook.
If you’re taking a break from something tomorrow until Easter.. I wish you luck. If we cross paths in the next 5 to 7 days and I growl at you, please know it is my desire for an apple fritter donut… and not you.
1/2 cup packed brown sugar
1/3 cup corn starch
1/4 teaspoon kosher salt
2 tablespoons Black Onyx Cocoa Powder (available locally at Savory Spice Shop in OKC)
4 ounces semi sweet chocolate chopped
2 teaspoon ground cinnamon
1 tablespoon Vanilla
1/2 teaspoon ground chipotle pepper
3 cups plain almond milk
4 large egg yolks
3 tablespoons unsalted butter
sweetened whipped cream
- In a large sauce pan combine the brown sugar and cornstarch along with the cinnamon, chipotle, salt, and black onyx cocoa powder. Mix to combine.
- Measure out the three cups of unsweetened Almond Milk in a a liquid measuring cup. Add the four egg yolks and whisk in. Pour the almond milk and egg mixture into the dry ingredients and mix well. Turn on the heat and mix continuously until the pudding starts to thicken. Be sure to scrape the bottoms and sides while mixing.
- Remove the hot pudding from the heat and mix in the chopped semi sweet chocolate. Carefully stir and let the chocolate melt into the pudding. Finish with melting and stirring in the unsalted butter for richnees, smoothing, and shine.
- Pour into a shallow pan, cover the surface with plastic wrap to prevent a skin, and chill.
- Dish the pudding out (or eat straight from the bowl) and top with sweetened whipped cream. It’s glorious.